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Winter? Summer? Quash Those Notions About Squash

We’ve all heard the terms “summer squash” and “winter squash.” It’s weird terminology since you can get summer squash all winter long and winter squash pretty much all summer long. Confusing, yes, but easily explainable.

The terms “summer squash” and “winter squash” date back to a time when the seasonal vegetables were only available when they “were in season.” Right now the newest crop of winter squashes are just rolling into the marketplace so now is the time to get them, cook them and eat them.

Winter squash are more typically round in shape and have a harder, noneatable skin that needs to be peeled. Winter (or fall-harvested squash for those of a more literal mind) take longer to mature than summer squash and can be stored for months longer than the summer variety as long as they are left in a cool dry area.

You should look for squash that feels heavier than you think it should for its size. The skin should have a deep color and it shouldn’t have any obvious bruises or blemishes.

Cut off the stems, cut in half, remove the seeds and stringy fibers and you’re ready to cook. It’s usually easier to peel squash after it’s been cooked.

Casablanca Acorn Squash

(Pareve)

1⁄4cup brown sugar

2Tbsps. margarine, melted

4large acorn squash, halved and seeded

1⁄4cup olive oil

1Tbsp. minced garlic

5-6stalks celery, chopped

4carrots, shredded

2cups garbanzo beans, drained

1cup raisins

3Tbsps. cumin

salt and pepper to taste

2cans (14 oz. each) vegetable broth

2cups uncooked couscous

Preheat oven to 350˚.

Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender.

Combine the sugar and margarine in a sauce pan and heat until the two are combined. Baste the inside of the squash with the mixture and set it aside.

In a skillet heat the oil and add the garlic, celery and carrots, and saute 4 to 5 minutes. Add the garbanzo beans, raisins, cumin, salt and pepper, and continue cooking, stirring often, until vegetables are crisp tender. Add the vegetable broth and couscous.

Cover and turn off heat. Allow the mixture to sit, covered for 6 or 7 minutes. Remove the cover, mix to combine and then fill the squash and serve.

Serves 8.

Chicken and Butternut Squash Stew Pot

(Meat)

1Tbsp. olive oil

3-4lbs. skinless bone-in chicken breast

1large onion, chopped

2Tbsps. minced garlic

1cup chopped celery

2can (28 oz.) diced tomatoes

1cup chicken broth

2⁄3cup white wine

1⁄2tsp. salt

1tsp. pepper

1tsp. sage

1tsp. thyme

4cups peeled, cubed butternut squash

1lb. sliced mushrooms

1cup frozen peas

Heat oil in a large (41⁄2-quart) Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic and celery to pan; saute on medium heat about 5 minutes.

Preheat oven to 400˚. Line two rimmed baking sheets or shallow roasting pans with parch­ment paper.

In a large bowl, toss squash, apples, onion, garlic and ginger until mixed well. Spread mixture on baking sheets in a single layer. Roast squash mixture until tender and beginning to brown, about 45 to 50 minutes, rotating pans between oven racks halfway through baking.

Remove from oven and puree squash mixture with broth and 1 cup water in a blender or food processor in 2 batches till smooth.

Transfer to a medium sauce­pan and bring to a simmer over medium heat. Add more water if needed to thin soup to desired consistency.